Salad Munching at Field and Social: Angela Liu

This blog post is written by our HeWe dad, Angela Liu, and edited by our HeWe mom, Cecilia Wu

Our Service Co-Chairs: Cecilia (left) and Angela (right) | Photo: CUSVM

Our Service Co-Chairs: Cecilia (left) and Angela (right) | Photo: CUSVM

If I were to be completely honest, I am not a huge salad fanatic. Sure, I may have my dose of greens alongside my main meal from time to time, but it’s never been something that stimulates my tastebuds.

But boy was I wrong. My experience at Field & Social has opened up a whole new (salad) world for me. Not only were the salad and soup absolutely delicious, the staff and the atmosphere made this place one of a kind and a must-try in Vancouver.

Upon walking into the shop, the copper lamps and contrasting marble countertops made the shop feel rustic yet modern. The wooden tables and the plants placed all around the shop added an extra touch of nature. Despite the busy lunch rushes, I immediately knew that this could be a dream spot for work crunching.

The open-kitchen concept enhances the salad-making process' transparency. You can see exactly what goes into your salad and how it’s being made. Each salad is tossed and prepared in an individual mixing bowl to avoid cross-contamination.

I ordered one of their most popular salads - The Greek ($11.5) which is a lovely mix of romaine, kale, house-made hummus, crispy pita chips, tomato, cucumber, red onion, mint, Italian parsley, feta (which I subbed for smoked tofu as a vegan alternative) with black sesames, dehydrated olive crumble with a tahini yogurt dressing (I subbed for a mustard vinaigrette dressing), and roasted red pepper drizzle.

My lunch date, Vannie, opted for a warming Butternut Squash Soup ($4/7) that was on their special menu that day.

And OH BOY, A SALAD HAD NEVER TASTED SO GOOD. The fresh and crunchy romaine coated in thick and creamy hummus, paired with the sharpness of the red onion and mint leaves, then topped off with slices of smoked tofu… This is not your ordinary boring salad. We are talking about tahini and olives, pita chips and roasted red pepper. This is a sensational ride that will leave you feeling like you just got back from the Mediterraneans.

The Butternut Squash soup that Vannie got was also beyond words. Because of how excited she was, I didn't even get a chance to snap a picture! ! She said it tasted fresh yet creamy, in great contrast to the oily versions that you can unluckily get at many vegetarian restaurants. 

Photo: Field and Social

Photo: Field and Social

The shop manager, Barbara,also told us that a new Market Bowl was released on their menu. Spiced wheat berry topped with roasted-tri colour carrots, caramelized onion, pickled red cabbage, warm potatoes, crispy kale, arugula, toasted pumpkin seeds, and balsamic drizzle - we knew we would have to go back as soon as possible.

Just as you think there cannot be anything more amazing, you are wrong.

They also offer a wide selection of drinks from local juiceries such as The Juice Truck, kombucha from Culture Kombucha, as well as kombucha on tap from Water Kefir.

Now the question is: Would I ever go on a salad diet?

Only if it’s Field & Social’s salads.

We want to help prepare you for summer, so we are giving away THREE FREE SALADS at Field and Social (around $45 in value)!

Make sure to: 

  1. Comment your favourite salad ingredient and tag 2 friends on our Facebook giveaway post!
  2. Follow BOTH @sauderhewe and @fieldandsocial on Instagram

Only one winner will be chosen after the contest closes at 9pm, March 29.

Special thanks to Barbara, Field and Social's Manager, for having us! Have a field day!